Can you recommend a very traditional vegetable side dish to go with roast goose? I'm bored with what I know

Question

I'm tired of mashed turnips, roast parsnips, carrots... blah... I'm not talking about starches... I've got that covered between the chestnut stuffing and the greatly desired baked potatoes with sour cream and chives... I need root veggies or something of the like. I suppose if you have a delicious squash recipe that is beyond brown sugar or barley malt, I could use that too... difficulty level is irrelevant... I'm a very competant cook... please, no recomendations for prepared foods, they aren't allowed in my home... from scratch only please.

Answer 1

What about the green beans casserole? Sounds OK with goose.

Answer 2

I thinks something fresh and green tasting with the rich tasting goose would be yummy.

I know you are bored with carrots, but I would still cook some in a foil parcel containing sliced carrots, finely sliced onion, honey, butter, thyme and any fresh herbs you love and a drop of orange juice - just pop them in the oven to cook with the goose for about an hour. Easy, colourful and tasty.

Pinched this from Nigel Slater, whose recipes are always delicious. You'll probably need to increase the quantity.

Pea and Artichoke Heart Stew

For 2

100 ml olive oil
4 large cloves of fresh young garlic, sliced
2 x 225g tins artichoke hearts
juice of lemon
350g shelled peas
1 tablespoon chopped thyme
2 tablespoons chopped parsley


A light, fresh-tasting vegetable dish that works either as a meal in itself, perhaps a light lunch with bread and cheese to follow, or served with chicken or fish.

Warm the olive oil in a large, heavy pot and then add the garlic. Cook over a medium heat for 1 minute until fragrant. The garlic should not colour at all. Meanwhile, drain the artichoke hearts and cut them into quarters.

Add them to the pot with the lemon juice and the peas. Pop in the thyme and cook for 10 minutes. Season with salt and pepper and stir in half the parsley. Continue to cook for a further 3 minutes. Stir in the last of the parsley and serve.

In Wales, Gooseberry sauce is often served with goose and duck - so also worth bearing in mind. Have a great dinner!

Answer 3

In Latvia we eat red cabbage with goose. This is best prepared a day or two in advance so you really need to get cracking, but it is gorgeous.

Red Cabbage finely shredded
Red Onion finely diced
Some apple - preferably red
Lemon juice - to stop the cabbage turning blue during cooking
Garlic
Vegetable or any other type of stock to barely cover.
Salt and freshly ground black pepper
Caraway seeds.

Fry onion, garlic and apple in a large casserole dish (oven proof)
Add cabbage and lemon juice and fry off for a couple of minutes until a bit softer. Add stock and caraway seeds, stock barely covering the cabbage/apple and onion mix. Pop it in the oven and bake until all - or most of the liquid is absorbed. Best cooked slowly or even a slow-cooker would be ideal for this. Note, I know you already have the chestnuts but for the benefit of other readers chestnuts would go perfectly too!

Check seasoning and then cool. Stores for several days covered. Flavours develop better when pre-prepared.

Good on you for diy - can I come to dinner!

Mmmm. I hope my mum is doing this for my dinner Sunday. We celebrate on Christmas Eve.

Happy Christmas and New Year!!

Answer 4

Try 'heaven and earth mash' Make an apple sauce out of bramley apples cooked down with butter and stir through mashed potato.
With squash you could do a kind of caponata type thing. Roast with olive oil and balsamic, or brown sugar and cider vinegar to get a sweet and sour effect.
Another good one would be celeriac gratin, heat some cream with garlic and thyme, infuse then strain. Pour over sliced celeriac (or celeriac and potato), season well and bake.
Braise some dark greens like kale or cavalo nero with juniper berries, very classic!

Answer 5

In a pan, melt enough butter to coat the pan. Add some chopped cashews and cook for 3 minutes over medium high heat 1/4 cup would work. Then add in 3 tablespoons of walnut oil. Add in green string beans and an equal amount of waxed yellow beans. Saute for 3-5 minutes. Add in 2 tablespoons of balsamic vineger and a 1/4 cup of brown sugar. Stir and cook for 2 more minute and serve. Kids and adults both love them.

Answer 6

Acorn Squash w/ Curried Apple Compote
Serves 6

spray oil
1 onion, chopped
3 tsp curry powder
2 garlic cloves, minced
2 apples, peeled, cored, diced
1/2 cup apple cider OR
1/2 cup apple sauce and 1/2 cup water
1 Tbsp brown sugar
1/3 cup currants or golden raisins, plumped
2 acorn squash, sliced into 1” rings
Optional garnish: chopped pecans or almonds

Spray a large skillet with oil and set over med-high heat. Add onions and saute until golden. Add curry powder and garlic, cook for 1 minute.
Preheat oven to 350°F.
Stir in apples, cider (or sauce and water), brown sugar, and currents. Cook until thickened.
Arrange the squash rings in a single layer on a foil covered, oiled baking sheet. Scoop apple filling in the middle of each ring, mounding slightly. Cover with foil and bake for 40 minutes or until the squash is tender. Top with the chopped nuts.

Answer 7

Traditional where? This is a traditional Russian dish--a good make-ahead salad, tastes better than it sounds:

Russian Beet Salad ("Vinegret")

3 med. beets
3 med. potatoes
3-5 med. carrots
16 oz. green peas, cooked and cooled
1 med/large onion
3-5 dill pickle spears, diced

Dice the beets, potatoes and carrots to about pea-size. Boil the beets, and in a separate pot, the potatoes and carrots, about 5 minutes or until fork-tender. Drain and rinse to stop the cooking. Dice the onion. Add all the ingredients in a large bowl--onions must go in first, pickles must go in last. Stir to combine. Drizzle with a 2:1 oil/white vinegar dressing. Salt, pepper and dill to taste. Refrigerate for at least an hour before serving. Lasts several days.
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Other things that sound good to me:

Sauteed mushrooms and onions

Carrot/Raisin salad

Squash with Ginger-soy sauce http://www.epicurious.com/recipes/recipe_views/views/102388

Answer 8

I was going to suggest red cabbage with apple but see someone else already has. Ah well, double endorsement! We're having goose on Monday and I will be making this dish. Nigella Lawson suggests parboiling potatoes then dusting them with semolina before roasting in goose fat if you want to use some of the run off from the bird.

Answer 9

Broccoli and Stuffing Casserole

2 cups milk
1 cup shredded process American cheese, or Velveeta (4 ounces)
1 teaspoon dried marjoram
1 teaspoon crushed sage leaves
1 teaspoon celery seed
1 teaspoon salt, or to taste
4 eggs
3 cups plain croutons
1 package frozen chopped broccoli, thawed (10oz)

Heat milk, cheese, and seasonings in a 2-quart saucepan, stirring constantly, until mixture is smooth. Beat eggs until well blended. Stir hot mixture into eggs slowly, stirring constantly. Stir in croutons and broccoli. Pour into a greased 1 1/2 to 2-quart casserole. Bake at 350 degrees for about 45 minutes, or until casserole is set in the center.
Serves 6.

Answer 10

Same here !!! no store bought Stuff.

My Grandmother the best Chef i ever known made Celery Root Salad. Boil the Celery Root until tender, then peel and slice into Wheels in a Bowl, add Salt and Pepper to Taste, Vinegar and oil and fine diced red Onions......Awesome !!!!

Answer 11

ZUCCHINI CARPACCIO
This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese.
The pine nuts are raw here, as Italians rarely toast them.

Active time: 10 min Start to finish: 20 min

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special equipment: a Japanese Benriner** or other adjustable-blade slicer




Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

*Available at specialty produce markets and some supermarkets.
**Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

Makes 4 first-course servings.